Chocolate Torte Recipe (Sokolatenia Tourta)

Chocolate Torte RecipeThis heavenly melt in the mouth flourless Chocolate Torte Recipe (Sokolatenia Torte) is an easy recipe to follow which will amaze your family and friends. This is the perfect treat for the perfect special occasions!

Chocolate Torte Recipe (Sokolatenia Tourta)

What is a Torte?

You will invariably come across Torte and cake recipes in various books wondering what they are and how do they differ. The answer is fairly simple, Tortes are flourless cakes whilst cakes are flour based.

As this Chocolate Torte Recipe (Sokolatenia Tourta) is flourless, it is perfect for those with Gluten sensitivity.

The secret to this  Chocolate Heaven lay in its preparation.

Aeration, Aeration and Aeration!!

Start by making an aerated egg white mixture. Continue by adding repeatedly small portions of it to the flourless mixture for extra aeration.

Follow the steps in my recipe below and prepare a Souffle-like Chocolate Heaven.

How does one achieve an aerated consistency?

You may ask, why would I need to whisk the egg whites and why not add them as they are into the mixture?

This flourless Chocolate cake uses the aeration provided by the whisked egg whites. In fact, most recipes for Souffles and spongy cake cake call for whisked egg whites. Whisking allows small air bubbles to form which in turn incorporate air that will eventually lift the mixture.

Aeration is also provided by the addition of many small portions repeatedly of the melted chocolate and of the beaten egg whites.

Chocolate Torte Recipe ( Sokolatenia Tourta) prearation

Separating eggs

Make sure you have separated the egg whites from the egg yolks properly.  Set aside two bowls, one for the egg whites and one of the egg yolks. Crack the egg in half and glide the egg yolk between the cracked egg shells whilst allowing the egg white to slip into one of the bowl. Repeat the process until there is no egg white left.

If the eggs are not separated properly, even the slightest bit of egg yolk present  within the egg whites will prevent them from becoming fluffy.

Whisking and tips

Important tips:

  • Allow the eggs to reach room temperature before you embark on any kind of whisking.
  • Make sure you have separated properly the eggs whites from the egg yolks with no sign of egg yolk in your egg white mixture.
  • Use a large enough bowl to  first and foremost accommodate the egg whites but also to allow enough air to enter the mixture.
  • Egg whites can increased 8th to tenfold of their size.
  • Clean your equipment, whisk and bowls, so that no grease is present. You can wash them with white vinegar and rinse them with warm water.

You can either whisk the egg whites with a balloon whisk, an electric stand mixer or a hand mixer.  The perfect choice would be a balloon mixer , as you see most chefs using, as it adds the desired amount of air into the mixture. I do use a ballon whisk at times too . I must warn you though , that the whole whisking process will require both sufficient time but also enough energy from your part.  I would recommend you try a hand elector mixer as it adds just the right amount of air and it easy  and light to use.

Take a large bowl, and add the egg whites. Make sure the bowl is large enough so that enough air can be added during the process.

Now, whisking the egg yolks may seem very easy, in fact extremely easy, though the secret lays knowing when to stop.

Do not be disdained, it is easy to know when to stop. All you have to do is pay close attention to the egg whites.

Start the whisking process in low to medium speed until the eggs whites become fluffy. Turn up the speed, to high speed, and pay attention to the egg mixture.

This recipe calls for soft peaks, ie the egg white mixture will form peaks which will drop slightly when you remove the whisk from the mixture. This soft peak consistency will allow the mixture to be folded into other ingredients.

Over-whisking egg whites will result into a dry, grainy mixture that will simply fall apart.

Chocolate Torte Recipe ( Sokolatenia Tourta)

What I can I serve this Chocolate Torte with?

This Chocolate Torte can be enjoyed on its own.  You can also serve this with whipped cream, ice cream, fruits, caramelised nuts

How can I store the Torte?

You can enjoy this Chocolate Torte for up to 3-4 days in the fridge.


Chocolate Torte Recipe (Sokolatenia Tourta)

Chocolate Torte Recipe (Sokolatenia Tourta)

Rating: 5.0/5
( 77 voted )
Serves: 4-6 Prep Time: Cooking Time:


Chocolate Torte:

  • 250gr dark chocolate ( at least 65% cacao)
  • 125gr unsalted butter
  • 100gr dark muscovado sugar
  • 6 eggs
  • 3-4 vanilla extract drops

Whipped cream:

  • 200gr double cream
  • 1 teaspoon icing sugar
  • 3-4 vanilla extract drops
  • cocoa optional; for decoration


For this recipe you will need : An electric hand mixer, 1 saucepan for Bain Maire, 4 bowls,  a round 20x10cm (7.8 x 4 inches) cake tin and 20cm of greaseproof paper.

Importat tip:

  • If you use a 26cm or 10 inch round cake tin, baking time will be reduced to 25 minutes.
  • The larger the cake tin,  the less baking time required. Moreover, the flatter the Torte will be compared to one baked on a smaller tin.


  • Start this chocolate Torte recipe by assembling all your ingredients in the kitchen counter.


  • Preheat the oven to 160 Celsius or 320 Fahrenheit.


  • With your scissors cut a round 20cm or 7.8 inches so that you can line the base of the cake tin. Cut also oblong 10cm or 4 inches strips of grease proof paper for the sides.


  • Butter the cake tin and line it with the grease proof paper. Butter the inside of the greaseproof paper too.


  • Break the dark chocolate into small pieces and place them in a heat proof bowl along with the butter.


  • Add 1 cup of water into a medium sized pot over low heat. Place the heatproof bowl over the saucepan and start melting the chocolate (Bain Marie). Make sure the heatproof bowl and the simmering water never touch.


  • Stir occasionally and wait for the chocolate to melt. Wait for that smooth and glossy texture.


  • Remove when the chocolate has melted and let it cool.


  • Separate the egg yolks from the egg whites.


  • In a large bowl whisk the egg whites with a hand mixer for 1-2 minutes. Add 25gr muscovado sugar and continue to whisk until the mixture turns thick.  The mixture will be ready when the beaten egg whites and sugar will start creating soft peaks. Refer to above section for whisking.


  • In another bowl whisk the egg yolks with 100gr muscovado sugar and the vanilla extract drops. Whisk them with a hand mixer for 4-5 minutes until a cream like consistency is reached.


  • Check that the melted chocolate has cooled. When it is of room temperature, then start adding the chocolate into small portions into the bowl with the beaten egg yolks.


  • Be careful to add small portions into the bowl and not all at once. Carefully fold each time with a spatula the egg yolk mix and the melted chocolate.


  • Continue until you have added all the melted chocolate into the beaten egg yolk mixture.


  • Carry on with adding small portions of the beaten egg whites into the above mixture. Again, carefully fold the beaten egg whites with a spatula into the mixture.


  • Pour the mixture into a round cake tin, lay it evenly and bake the Chocolate Torte for 30 minutes at 160 Celsius or 320 Fahrenheit.


  • Whip the double cream with icing sugar and vanilla until stiff.


  • When 30 minutes have passed, check your chocolate Torte is ready and remove it from the oven.


  • The Chocolate Torte will have a Souffle like consistency and may not look ready. Do not be alarmed, it is ready.


  • Let the chocolate Torte rest for some time. You will notice that the Torte will sink a bit, again do not be alarm, this is normal for Tortes.


  • Decorate this heavenly Chocolate Torte with whipped cream.


  • If you do not have cream, you can always decorate the Torte with cocoa, fruits or nuts.


  • Serve the Chocolate Torte alone or with ice cream. Indulge!


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